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Easy Eggs Benedict

Making hollandaise sauce in the blender is so easy, just make sure your eggs are at room temperature and your blender warmish.
It is best to make your hollandaise as you need it but you can keep it for a short while by pouring it into a bowl, covering and placing over a saucepan of warm- hot (not boiling) water.

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Serves 4.

Yield: 4

Ingredients

8 eggs

4 generous slices of ham

large handful of spinach leaves, tough stems removed

4 Golden English Muffins

Hollandaise Sauce

200g butter

2 egg yolks, at room temperature

1 tablespoon lemon juice

Salt and pepper

1 tablespoon finely chopped parsley

Method

Preheat the grill for toasting the muffins.
Bring a large frying pan of water to the boil and then reduce to a simmer.
Meanwhile, gently melt the butter in a small saucepan or in the microwave. Make sure the butter is hot, not neccessarily boiling but it must be hot for the hollandaise to work.
Rinse the spinach leaves and place in a small saucepan.
Wash your blender in hot water and dry thoroughly. This is simply to ensure that the blender is warm which is best for making hollandaise. Place the egg yolks and lemon juice in the blender and blitz for about 20 seconds. With the motor running gradually pour in the melted butter in a thin stream. Once the butter has been added and the sauce thick, turn the blender off and season the sauce to taste.
Halve the muffins and toast on both sides under the grill.
At the same time cook the spinach for a minute or so until just wilted and poach the eggs in the frying pan until the whites are set.
Place the muffins on four plates. Divide the spinach over the muffins and then cover with slices of ham. Place an egg on top of each ham slice, drizzle with hollandaise sauce and sprinkle with parsley

I see this recipe is referred to in the link as “classic Eggs Benedict”. I have always understood Eggs Benedict does not include spinach and that the version that does is called Eggs Florentine where the spinach replaces the ham. Do you know what is correct?